Sunday Salad

Happy Palm Sunday NCC readers! Hope you’ve soaked up enough sun to last you for the week coming.

If you love salads, this post is just for you. It’s quite filling and full of protein. This salad however, is not your usual skinny healthy salad. It can be served as an entrée or a main course with or without freshly baked baguette, pitta bread, ciabatta or any bread of your choice.   

Ingredients 

1. Pack of mixed salad leaves (lettuce)
2. Cucumber
3. Fresh tomato
4. Medium size onions
5. 1 boiled Egg
6. 1 tin sardine
7. 1 tin luncheon meat
8. 1 small tin baked beans
9. Ketchup
10. Salad Cream
11. Mayonnaise

Directions

1.      Wash and slice cucumber, tomato and onions and put aside.

2.      Lay the salad leaves on your serving plate topped up with the cucumber, tomato and onions.

3.      Slice the egg lengthwise and add to the serving plate.

4.      Chop the luncheon meat into cubes and add to plate

5.      Break your sardines into chunks and add to plate like the rest of the ingredients

6.      Add 2 table spoons of baked beans to the salad.

7.      Finally dress the salad with ketchup, salad cream and mayonnaise.

 Voila! Dish is done! 

Coconut Rice and Coconut Stew

Coconut Rice and Stew garnished with coriander and black pepper corn

Hello NCC readers! Hope your weekend was cool and fresh and you enjoyed our typical lovely British Spring. I had a wonderful day yesterday hanging out with my crèche kids from church at our Jesus super hero event.

Before I headed down I quickly conjured up some Coconut Rice and Coconut Stew. This dish is prepared the exact same way as Jollof Rice and stew. The only difference is coconut cream is added to give the coconut flavour to both the rice and stew.

Ingredients 

1. 2 cups of Rice
2. Assorted meat of your choice (chicken, beef on bone, etc)
3. 1 tin of chopped tomato
4. 4 medium size onions
5. 3 bell peppers (green, red and yellow)
6. 2 scotch bonnet peppers
7. Spring onions
8. Seasoning
9. Vegetable oil
10. Tomato puree

Part of the Ingredients ready for cooking

Coconut Stew

1.      Wash and season your meat.

2.      Steam seasoned meat for about 20 mins

3.      Chop onions, peppers and spring onions. Divide the chopped vegetable into half. Half for the stew and the other half for the rice.

4.      Blend one onion with 2 scotch peppers

5.      Pour oil into hot sauce pan and heat to cooking temperature.

6.      Once oil is heated, fry chopped onions, peppers, spring onions and chopped tomato for about 20 mins

7.      Add bits of the blended pepper and onions into the stew whilst the above is cooking.

8.      Add season and salt and coconut cream for flavour and 2 squeezes of tomato puree to give the stew colour.

9.      Add seasoned meat to the pot with fried stew and turn the heat low.

10.  Leave stew to cook for a further 10 minutes or until all the water from the stew has evaporated.

 

Coconut Rice and Stew

Coconut Rice

1.      Fry chopped onions, bell pepper, chopped tomato in oil  

2.      Wait until the vegetable softens, then add tomato purée and other half of coconut cream.

3.      Wash rice and add to the stew and mix thoroughly together (add more tomato purée to give the rice the colour you want

4.      Add water and bring to boil on a low heat. Add water as you go along until rice is perfectly cooked to your taste.

 Voila! Dish is done! 

Yum Yum